Pulled BBQ Sweet Potato


I've been vegetarian now for about 11 years now, which means that things like BBQ/smoked meat/slow cooked meat/meat fads in general have passed me by. But something I hear about a lot, but have never tried (obviously) is pulled pork. Mr Hef is a big fan, you can buy pulled pork pretty much everywhere and he will eat it pretty much everywhere. I've made a vegan version with jackfruit before and intended to again, but a mixture of really not wanting to drive to the shops and staring at food for a while on Pinterest lead me to make this instead. I first saw it on Yupitsvegan, but I made my own marinade and cooked it a little differently as I didn't want it al dente (which is why mine looks pretty mushy, but believe me it tastes incredible). I had this as part of Mr Hef and I's fat friday tradition, but it's not so fat and a lot more cruelty free that pulled pork. Don't be put off by the slightly long ingredients list, it's really simple and really good. 

Makes 4:

For the pulled sweet potato:

2 desert spoons cider vinegar
2 tsp dark muscavado sugar
1 desert spoon light soy sauce
1/2 teaspoon dijon mustard
A large pinch of onion granules
A large pinch of garlic granules
A pinch of ground ginger
A pinch of ground cinnamon
Olive oil
1 small onion
2 large cloves of garlic
400g tinned tomatoes
1 tsp paprika
1/2 tsp cayenne pepper
1 large sweet potato, grated
Olive oil

For the slaw:

1 carrot, grated
1 red onion, grated
A handful of radishes, grated
1/4 red cabbage, finely sliced
2 tbsp vegan yoghurt
1 tbsp vegan mayonaise
1/2 tsp dijon mustard

For the flatbreads:

200g plain white flour
180g vegan yoghurt
1/2 tsp baking powder
A large pinch of salt

1. Put the cider vinegar, muscavado sugar, light soy sauce, dijon mustard, onion granules, garlic granules, ground ginger and ground cinnamon in to a bowl and whisk up until well combined.
2. Add a little olive oil and the onion to a sauce pan and sweat for a couple of minutes until translucent, add the garlic, cook for another minute, then add the tomatoes, your whisked up ingredients, the cayenne pepper and paprika and give it a good old mix and simmer for around 20 minutes until thickened.
3. Transfer your sauce to a food processor and blend until nice and smooth, then pop to one side.
4. Add a bit more oil to a large sauce pan, then add the sweet potato and fry until it's starting to soften and brown, then add the sauce and cook for around 20-30 minutes until the potato has softened.
5. While your potato is cooking, mix all of your slaw ingredients together in a bowl and pop in the fridge until serving time.
6. Make the flat breads by mixing the flour, yoghurt, baking powder and salt together, (I find it's best to bring it together with your hands) then tip in out on to a well floured surface and knead it until smooth.
7. Divide the dough in to 4 and roll out nice and thin, then heat up a griddle pan until smoking and cook the breads for about a minute each side until browned.
8. Bring all of the homemade elements together in to one big stack of flatbread, pulled sweet potato and slawy goodness.

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